Modernist Bread


Product Details

Cooking Lab
Publish Date
13.7 X 16.3 X 14.4 inches | 52.95 pounds

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About the Author

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses--even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.
Francisco Migoya guida il team culinario di Modernist Cuisine come head chef ed è coautore di Modernist Bread e Modernist Pizza. Insieme a Nathan Myhrvold dirige il progetto di ricerca culinaria e dello sviluppo di nuove tecniche e ricette. Pasticcere all'avanguardia, con il volume The Elements of Dessert (John Wiley & Sons, 2012) Migoya ha ottenuto il Cookbook Award, prestigioso riconoscimento della International Association of Culinary Professionals. È stato nominato tra i migliori pasticceri e maîtres chocolatier degli Stati Uniti e ha ricevuto diversi premi, come la medaglia di Maestro Artigiano Pasticcere (2013) della Gremi de Pastisseria de Barcelona. Già proprietario di Hudson Chocolates a New York, Migoya è stato executive pastry chef da French Laundry e Bouchon Bakery, e docente presso The Culinary Institute of America - dove ha insegnato panificazione, viennoiserie, pasticceria e scienze culinarie -, prima di unirsi al team di Modernist Cuisine.


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